Effect of curing condition on shelf life of fresh potatoes storage in Easter Hararghe zone of Oromia region

• Asıl Yazarlar: Tashome Urge Jiru (Yazar), Ibsa Aliyi Usmane (Yazar)
• Materyal Türü: Kitap
• Baskı/Yayın Bilgisi: Journal of Food Science and Nutrition Therapy - Peertechz Publications, 2021-03-24.
• Konular: Research Article
• Online Erişim: Connect to this object online.

<p>The quality of potato and its storage life is reduced by the loss of moisture loss, decay and physiological breakdown. These deteriorations are directly related to storage temperature, relative humidity, air circulation and gas composition Curing process which is hardening the skin of potat...